Food Acidulants-- served as pH control agents, preservatives and chelating agent.
pH control agent
to obtain certain pH range in product formulation
acidulant reaction with baking soda is essential in the leavening action of the CO2
maintain acidic pH and the tartness of carbonated beverages
benefit products that use preservative e.g sodium benzoate
buffering capacity-- provides protection from pH dependent effects like colour or flavor changes.
-- needed to maintain acidic fermentation processes.
-- citric acid has widest effective buffer range (2.5-6.5)
-- tartaric acid can only use at pH 3.0-4.5
Preservatives
acidic pH can stop growth or enhance the effectiveness of heat sterilization or the antimicrobial effect of solutes.
in extreme cases it may actually destroy the organisms-- consideration for controlled acid fermentation processes.
also serve as antibrowning agents to maintain the normal flavor, color and texture.
Chelating agents/ antioxidant synergists
Trace metals such as iron, nickel, manganese, cobalt, chromium, copper and tin promote oxidative reaction, via catalytic action,
produce undesirable reactions such as discoloration, rancidity and instability of nutrients
Citrates & phosphates have the ability to form ring structures with metal ions (chelation)
--> this prevent the metal ions from reacting with other materials or from acting as a catalyst for reactions.
--> the formation of a stable, water-soluble chelate is referred to as sequestration
citric acid is the strongest chelating agent. other example are lactic, malic and tartaric acid.
chelating function is useful in retarding the enzymatic browning of fruits & vegetables
Acidulants are used as synergists for antioxidants (e.g BHA &BHT, ascorbates) in the preservation of fats & oils, and in food products containing fatty compounds.
Flavour Adjuncts
Can modify or enhance food flavour such as hard candies, gelation desserts, carbonated/noncarbonated beverages, jellies, preserves, toppings, etc
Add the tartness required to balance the excessive sweetness
acetic acid gives a distintive vinegar note, it would not enhance a delicately flavoured fruit beverage
citric acid gives a sharp, clean bite
the acid taste lingers with fumaric acid but it dissipates quickly with citric
acidity of malic acid builds slowly but then lingers
Some acids are selected for their ability to modify the sweetness of sugar.
Enhancement of certain flavours requires combination of the flavor with appropriate acid. e.g.
tartaric acid with grape flavour
phosphoric acid with cola flavour
others such as citric, fumaric and malic acid are more widely use.
Control of Gelation & Coagulation
For gelling high methxyl pectin, the pH must be adjusted to 2.5-3.5
in the production of direct acidified cheese products, tofu and similar products that require protein coagulation,
pH control agent
- to obtain certain pH range in product formulation
- acidulant reaction with baking soda is essential in the leavening action of the CO2
- maintain acidic pH and the tartness of carbonated beverages
- benefit products that use preservative e.g sodium benzoate
- buffering capacity-- provides protection from pH dependent effects like colour or flavor changes.
-- needed to maintain acidic fermentation processes.-- citric acid has widest effective buffer range (2.5-6.5)
-- tartaric acid can only use at pH 3.0-4.5
Preservatives
acidic pH can stop growth or enhance the effectiveness of heat sterilization or the antimicrobial effect of solutes.
in extreme cases it may actually destroy the organisms-- consideration for controlled acid fermentation processes.
also serve as antibrowning agents to maintain the normal flavor, color and texture.
Chelating agents/ antioxidant synergists
Trace metals such as iron, nickel, manganese, cobalt, chromium, copper and tin promote oxidative reaction, via catalytic action,
produce undesirable reactions such as discoloration, rancidity and instability of nutrients
- Citrates & phosphates have the ability to form ring structures with metal ions (chelation)
--> this prevent the metal ions from reacting with other materials or from acting as a catalyst for reactions.--> the formation of a stable, water-soluble chelate is referred to as sequestration
Flavour Adjuncts
Can modify or enhance food flavour such as hard candies, gelation desserts, carbonated/noncarbonated beverages, jellies, preserves, toppings, etc
Add the tartness required to balance the excessive sweetness
- acetic acid gives a distintive vinegar note, it would not enhance a delicately flavoured fruit beverage
- citric acid gives a sharp, clean bite
- the acid taste lingers with fumaric acid but it dissipates quickly with citric
- acidity of malic acid builds slowly but then lingers
Some acids are selected for their ability to modify the sweetness of sugar.Enhancement of certain flavours requires combination of the flavor with appropriate acid. e.g.
Control of Gelation & Coagulation
- For gelling high methxyl pectin, the pH must be adjusted to 2.5-3.5
- in the production of direct acidified cheese products, tofu and similar products that require protein coagulation,
-->using acidulants provides precise pH control.